Hey y’all! My name is Amy and I blog over at What Jew Wanna Eat where I write about delicious Jewish inspired recipes for Jew to enjoy no matter your religion! I am thrilled to be guest posting for Mara while she is not feeling well. Get better, Mara!
Coming up in the land of fun holidays is Passover. For those not familiar with Passover, ready for a five second history lesson? Super! Passover is one of the major Jewish holidays- it’s no Christmas, but it’s a pretty big freaking deal. On Passover we honor the Jewish Exodus, in which God inflicted the ten plagues on the Egyptians to help the Jews escape slavery. God told the Jewish people to mark their doors with sheep’s blood so He would “pass over” (ha get it, pass over, Passover? What a sense of humor!) their homes when He inflicted the tenth and worst plague- the death of the first born son. After locusts, hail, darkness and now this, ten was enough for the Egyptians. When the Egyptian ruler Pharaoh freed the Jews, they wasted no time getting the heck out of there- they didn’t even leave time for their bread to rise! Which is why we eat the
cardboard-esque delicious food called matzah in remembrance of the holiday.
In addition to matzah, we can’t eat any other leavened foods during the eight days of Passover which means no bread and certainly no cupcakes! Sad! So I created these Passover friendly chocolatey treats to help me make it though the week with no flour. But they are tasty enough there is no need to wait until Passover to make them! Here is all you need to make your own.
First up, melt your chocolate and butter in a sauce pan until smooth. Then add the warm mixture to a bowl with the sugar and blend with a mixer until incorporated. I used bittersweet, but dark chocolate would be awesome too!
Next up, add the eggs one at a time mixing after each one. Then add the vanilla and mix and the cocoa powder and mix.
Almost done! Put the batter into a lined cupcake tin and bake at 350 F for 20 minutes or until a toothpick comes out clean.
While your cupcakes are cooking, let’s make frosting! This frosting is dairy, so for you kosher kids out there, these are not for a meat meal. Mix your butter and kosher for Passover confectioners sugar (has potato starch instead of cornstarch) until incorporated. Then add vanilla.
Next up, add in the raspberries and blend until smooth. If the frosting is a little dry, add some milk to the mix. If it is too runny, add more powdered sugar.
That’s it! Pipe the frosting onto your cupcakes and top with a raspberry if desired (I desired). These cupcakes are super rich and gooey- you may need a fork to eat them. Enjoy!
Flourless Chocolate Cake with Raspberry Frosting
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup butter
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 2 cups kosher for Passover confectioners sugar (has potato starch instead of cornstarch), sifted
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries plus more for garnish
- milk as needed
Preheat oven to 350 degrees F.
First up, melt your chocolate and 1/2 cup butter in a sauce pan until smooth.
Then add the warm mixture to a bowl with the 3/4 cup sugar and blend with a mixer until incorporated. I used bittersweet, but dark chocolate would be awesome too!
Next up, add the eggs one at a time mixing after each one.
Then add the vanilla and mix and the cocoa powder and mix.
Put the batter into a lined cupcake tin and bake at 350 F for 20 minutes or until a toothpick comes out clean.
To make the frosting, mix the 1/2 cup butter and 2 cups confectioners sugar until incorporated. Then add vanilla and mix.
Lastly, add strawberries and mix until smooth. Add milk if the frosting is too thick and more confectioners sugar if it is too runny.
Pipe frosting onto cooled cupcakes and garnish with a raspberry!
(Adapted from Gourmet 1997)
Thanks for reading, y’all!